Preheat oven to 375° F.

Oil 13x9-inch baking dish with olive oil.

Scoop pulp from each zucchini half, leaving 1/4-inch shells and reserving pulp.

Place shells cut-side down on a microwave-safe plate and cover with waxed paper.

Microwave on HIGH 4 minutes or until shells begin to soften slightly.

Arrange shells in baking dish.

Cook sausage in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally.

Remove sausage from skillet; set aside.

Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened.

Stir in drained tomatoes, cooked sausage and bread crumbs.

Remove from heat; cool about 5 minutes.

Stir in Egg Beaters.

Spoon filling into zucchini shells.

Sprinkle with cheese.

Bake 10 minutes or until cheese begins to brown.